Pumpkin samsa (very delicious!)
Description
The pastry is simple and quick to prepare. Samosa is best served hot, as it's most delicious this way. The pumpkin filling turns out moist and gives the pastry an exquisite aroma. I recommend keeping the samosa shape and folding it in half twice—this ensures the filling and dough are evenly distributed. To give the pumpkin a richer flavor, add a little spice to the filling: marjoram, oregano, basil, cilantro, or Provence and Italian herbs work perfectly.
Instructions
- 1
Step 1
1. Mix room-temperature water with the egg, vegetable oil, sugar, and salt. Add the sifted flour and knead the dough at the lowest speed until it begins to come together into a ball. Knead the dough by hand.
- 2
Step 2
2. Cover and let stand for 30 minutes at room temperature. Slice the onion into thin rings and grate the pumpkin on a coarse grater. In vegetable oil, sauté the onion until lightly golden, add the pumpkin, and cook until tender.
- 3
Step 3
3. Salt and add spices. Cool the filling. Roll the dough into a 30 cm long rope and divide into 15 pieces. Roll each piece into a ball and cover with plastic wrap to prevent the dough from drying out.
- 4
Step 4
4. Roll one ball into a thin round layer, place the filling on half of the dough, then fold the other half over the filling. Shape the resulting half-moon, fold it in half again, and seal the edges with a fork. Place the prepared piece onto a baking sheet lined with parchment paper.
- 5
Step 5
5. Brush the preparations with beaten egg. Bake the samsa in a preheated oven at 200 degrees for 30 minutes.